Tomato basil soup is a delicious addition to your meal or a delicious meal on its own! It also pairs perfectly with a vegan grilled cheese sandwich. You're going to love it!
1 tablespoon extra virgin olive oil
1 cup chopped onion
3 cloves garlic, minced
3/4 cup chopped fresh basil
1 28-ounce can fire-roasted tomatoes
1/4 teaspoon red pepper flakes
4 ounces of vegan cream cheese
1 teaspoon fresh lemon juice
2 cups non-dairy milk
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
Heat pan over medium-high heat. Add olive oil and onion and sauté for 3 minutes. Then, add the garlic and sauté for another minute.
Next, add the basil, tomatoes, and red pepper flakes and bring the soup to a boil. Finally, add the cream cheese - stirring until the cheese melts.
Using an Immersion Hand Blender, mix until smooth. Spoon the mixture into a blender if you don't have an immersion blender. Be careful - the mixture will be hot! If you're using a blender, remove the center part of the lid to allow the steam to escape. Then, cover the opening with a clean towel and blend until the mixture is smooth.
Return mixture to the pan and add lemon juice, milk, salt, and freshly ground white (or black) pepper. Heat stirring continuously until the soup comes to a simmer - about 2 to 3 minutes more.